Crumbl Copycat Blueberry Muffin Cookies (Soft & Buttery)
If you love the top part of a blueberry muffin (and let’s be honest, that is the best part), you are going to obsess over these Blueberry Muffin Cookies. Inspired by the famous Crumbl bakery treat, this recipe delivers a soft, cakey cookie loaded with fresh blueberries and swirled with jam, all crowned with a buttery, cinnamon-spiced streusel topping.
As seen in the photos, these aren’t your typical flat, chewy cookies. They are thick, tender, and pillowy, mimicking that distinct “muffin top” texture. The burst of fresh fruit and the crunch of the crumble topping make every bite taste exactly like a cozy Sunday morning breakfast, but in cookie form.
Secrets to the Perfect Blueberry Muffin Cookies
Why It Works
This recipe bridges the gap between cake and cookie using corn starch and a specific balance of leavening agents. The corn starch tenderizes the gluten, ensuring the cookie stays soft and thick rather than spreading out thin. The visual appeal comes from the streusel crumble, which adds a rustic look and a sugary crunch that contrasts perfectly with the moist, fruit-filled center.
Chef’s Tips
- Dry Your Berries: As listed in the ingredients, washing and drying your blueberries well is critical. If the berries are wet, they will bleed into the dough and make the cookies soggy. Pat them completely dry with a paper towel before folding them in.
- The Jam Swirl: For that bakery-style look, don’t fully mix the blueberry jam into the wet dough. Gently streak it through at the very end so you get distinct ribbons of concentrated berry flavor.
- Cold Butter for Streusel: When making the crumb topping, ensure your butter is cold. You want to pinch it into the flour and sugar to create pea-sized crumbs that hold their shape in the oven, rather than melting into a puddle.
Serve these slightly warm with a glass of cold milk for the ultimate copycat experience.
Storage
Store these cookies in a single layer in an airtight container at room temperature for up to 3 days. Because of the fresh fruit, they can become soft quickly; placing a paper towel in the container helps absorb excess moisture. For longer storage, freeze the baked cookies for up to 2 months.
Substitutions
Berries: You can use frozen blueberries, but do not thaw them first (this prevents the dough from turning blue). Jam: If you don't have blueberry jam, crushed fresh blueberries mixed with a little sugar works, or simply omit it for a more subtle flavor. Gluten-Free: Swap the all-purpose flour for a 1:1 Gluten-Free Baking Flour blend that contains xanthan gum.
Ingredients
11 tablespoons (approx 2/3 cup + 1 tbsp), softened
1/2 cup
6 tablespoons (3/8 cup), packed
1 large
1 teaspoon
1 3/4 cup
1 tablespoon
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon plus 1 pinch
1/2 cup, washed and dried very well
1 tablespoon
(Uses 2 tbsp butter, 2 tbsp flour, 2 tbsp sugar, pinch cinnamon - adjust from main pantry staples)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a stand mixer or large bowl, cream together the butter (11 tbsp), granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together the flour, corn starch, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until streaks of flour disappear. Do not overmix.
Gently fold in the fresh blueberries by hand using a spatula. Then, add the blueberry jam and lightly swirl it once or twice (don't fully blend it in).
In a small bowl, mash together a bit of cold butter, flour, sugar, and a pinch of cinnamon with a fork until crumbly.
Use a large ice cream scoop to drop mounds of dough onto the baking sheet. Space them well apart.
Generously sprinkle the streusel topping over each dough ball, pressing down slightly so it sticks.
Bake for 11-13 minutes. The edges should be set, but the centers should still look slightly soft and pale (they will firm up as they cool).
Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Crumbl Copycat Blueberry Muffin Cookies (Soft & Buttery)
If you love the top part of a blueberry muffin (and let’s be honest, that is the best part), you are going to obsess over these Blueberry Muffin Cookies.
Ingredients
Instructions
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a stand mixer or large bowl, cream together the butter (11 tbsp), granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together the flour, corn starch, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until streaks of flour disappear. Do not overmix.
Gently fold in the fresh blueberries by hand using a spatula. Then, add the blueberry jam and lightly swirl it once or twice (don't fully blend it in).
In a small bowl, mash together a bit of cold butter, flour, sugar, and a pinch of cinnamon with a fork until crumbly.
Use a large ice cream scoop to drop mounds of dough onto the baking sheet. Space them well apart.
Generously sprinkle the streusel topping over each dough ball, pressing down slightly so it sticks.
Bake for 11-13 minutes. The edges should be set, but the centers should still look slightly soft and pale (they will firm up as they cool).
Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
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Tools You'll Need
- Stand Mixer or Hand Mixer
- Baking Sheet
- Parchment Paper
- Large Cookie Scoop
- Wire Cooling Rack
Recipe Tags
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